What Is Biltong Made Of? Ingredients, Spices, and Drying Method

At its simplest, biltong is air-dried cured meat from South Africa. Thick strips of meat are seasoned with vinegar and spices, then hung in a well-ventilated space until the moisture draws out and the flavour concentrates. The result is a dense, chewy, deeply savoury snack. It's not processed. It's not smoked. And it's not jerky, though people constantly confuse the two.

The biltong meaning traces back to two Afrikaans words: bil, meaning rump, and tong, meaning strip or tongue. 

Dutch settlers in 17th-century South Africa needed a way to preserve meat on long journeys across the veld. Without refrigeration, they turned to vinegar, salt, and open-air drying. The result became one of South Africa's most enduring food traditions, and today it's enjoyed everywhere from Johannesburg to Auckland.

The meat used in traditional biltong

Traditionally, biltong was made from large game animals common across Southern Africa, including:

Kudu

Eland

Ostrich

The cuts were thick, taken with the grain of the muscle, and chosen for size and density. The goal was simple: maximum meat, minimum waste, long shelf life.

Today, beef dominates the market. It's widely available, consistent in quality, and its texture holds up well through curing and drying. Silverside and topside are the preferred cuts, both lean enough to dry well with enough structure to stay flavourful. When you buy biltong in New Zealand, you're almost certainly getting beef unless the label says otherwise.

Yes. Ostrich is popular in South Africa and available in specialist stores. Venison and lamb versions exist, too. But for most people trying biltong for the first time, beef is the place to start. The flavour is familiar enough to be approachable and distinctive enough to be memorable.

Vinegar

Vinegar is the first thing that goes on the meat, and it does more than add flavour. It lowers the pH of the meat surface, inhibiting bacterial growth during early drying. Brown or grape vinegar is traditional. Some modern recipes use cider or red wine vinegar. Each brings a slightly different tang, but the function is the same: start the cure, add acidity, and begin drawing moisture out.

Salt

Salt draws moisture from the meat through osmosis, concentrating flavour and creating an environment where bacteria struggle to survive. Coarse rock salt is preferred because it distributes evenly without over-salting. It's what gives biltong its savoury depth.

Traditional spices

Coriander is the defining spice. Toasted and coarsely ground, it gives biltong that warm, slightly citrusy, almost floral note that first-timers always notice. 

Black pepper adds warmth and heat. Together, these two spices are what make biltong taste unmistakably like biltong. The traditional blend is equal parts rock salt, coriander, and black pepper, sometimes with a small amount of brown sugar to balance and help form a light crust.

Optional modern ingredients and flavour variations

Worcestershire sauce adds umami depth. Chilli flakes or peri-peri bring heat. Garlic, paprika, and nutmeg appear in regional recipes. Some producers use balsamic vinegar or lemon juice for variety. The core, though, always comes back to meat, vinegar, salt, and coriander.

Step 1: Cutting

The meat is sliced into thick strips of around 2–3 cm, cut along the grain. Strips are then coated in vinegar, layered with the dry spice mix, and left to 

Step 2: Marinating the meat

Leave the meat to marinate for 12–24 hours. The vinegar and salt draw liquid from the meat while the spices penetrate inward.

Step 3: Air-drying the meat over time

After marinating, the strips are hung on hooks in a ventilated space for 4–10 days, depending on thickness and desired dryness. At home, this is usually a biltong box with a small fan. Commercially, it's a climate-controlled drying room. Thicker strips dried slowly produce richer, more complex flavour.

Why is biltong not cooked like jerky?

Biltong is never cooked. No heat, no smoking, no dehydrator. Moisture leaves purely through airflow and time. When heat is applied to dried meat, the result is jerky. When it air-dries, it becomes biltong. That single difference changes everything about texture and flavour.

How coriander shapes the classic taste

Toasted coriander seeds release oils that give biltong its signature warmth. That slightly citrusy, earthy note is what separates it from every other dried meat. It's subtle enough not to overpower the beef, but distinctive enough that once you know it, you'll always recognise it.

The role of vinegar in flavour and texture

Vinegar tenderises the surface proteins of the meat before drying, which is part of why biltong has a characteristic chew rather than the tough, leathery bite of jerky. The residual acidity adds a gentle brightness that lifts the whole flavour profile.

Why drying time changes how biltong tastes

Wet biltong is softer and milder, closer to rare steak in texture. Dry biltong is firmer, more intensely flavoured, and almost crumbly. Medium is usually the best entry point if you're trying it for the first time.

Air-dried vs heat-dried

Biltong is air-dried. Jerky is heat-dried or smoked at temperatures of at least 70°C. That changes the texture, the flavour, and the nutritional result entirely.

Thicker cuts, different texture, and less sweetness

Biltong is cut thicker and retains more of the meat's natural character. Jerky is usually thin, flat, and heavily marinated, often with sugar or artificial flavourings. Jerky tends to be sweet, smoky, and tough. Biltong tends to be savoury, tangy, and tender.

Why do many shoppers prefer beef biltong for flavour?

The curing process enhances rather than masks the meat, the way good charcuterie brings out the best in pork. For anyone who finds jerky too sweet or too chewy, it's often an immediate conversion. Browse our full range at Biltong Plus and find your preferred style.

Traditional methods vs modern production

Home makers often follow family recipes with variations in spice ratios, vinegar type, and drying time. Commercial producers use climate-controlled rooms for consistency. The fundamentals don't change: vinegar, salt, spices, airflow, and time.

Wet, medium, and dry texture preferences

Wet biltong is soft and moist, almost like cured steak. Dry biltong is firm and slightly crumbly with a more concentrated flavour. Medium is the best starting point for new buyers.

How ingredients and drying affect the final result

More vinegar means more tang. Longer drying results in a firmer texture and deeper flavour. Higher coriander ratios produce a more floral, aromatic finish. That's why biltong from different producers can taste noticeably different, even when the basic ingredients are the same.

What to look for in texture and colour

Good biltong is dark on the outside and reddish-brown on the inside when sliced. A pale or grey-looking product can signal shortcuts in the drying process. The texture should be firm but not rock hard, with some give when pressed.

How to read flavour descriptions

Look for descriptions that mention cut, spice profile, and dryness level. Sliced or shaved biltong is pre-cut and thin, making it great for snacking straight from the pack. Sticks are thicker and better for a longer chew. Flavoured varieties like chilli or garlic are worth exploring once you've tried the original.

Where first-time buyers should start

Start with traditional or original flavour at medium dryness. It gives you the clearest sense of what biltong is made of and what makes it special before you explore the variations. At Biltong Plus, we stock a full range from wet and mild to properly dry and full-flavoured. 

Shop our biltong range here, or call us on 09 423 7964 for a recommendation before you order.